Mochai Murungai Kulambu – Mochai Kuzhambu

February 24, 2016 Kuzhambu Varieties  4 comments

Mochai Kuzhambu is a lip-smacking, flavourful kulambu variety. I love mochai, but unfortunately we dont get fresh mochai here. So I always use the dry ones. Mochai by itself gives a wonderful flavour/taste to the kuzhambu. Adding drumstick enhances the taste even more. Somehow, this Mochai Kuzhambu tastes even better the next day!! Serves well with hot steamed rice and appalam. U dont need any other side dish as such. 

Now to the recipe…



[Preparation Time-15 mins : Cooking Time- 30 mins]


  • Mochai / Field Beans – 1 cup
  • Drumstick – 10 to 12 pcs
  • Tamarind – a small lemon size
  • Salt – as needed

To saute and grind:

  • Red chillies – 3 to 4
  • Coriander seeds – 1 tbsp
  • Jeera – 1 tsp
  • Toor Dal – 1/2 tsp
  • Pepper corn – 6 to 8
  • Fenugreek seeds – few
  • Sambar onion – 4

To temper:

  • Oil – 2 tbsp
  • Mustard – 1 tsp
  • Urad Dal – 1 tsp
  • Curry leaves – a few sprigs





  • Soak mochai overnight. Wash it and pressure cook with little salt for 5-6 whistles or until soft. Keep it aside. Dry roast the ingredients except onion mentioned under “to saute and grind” until it is slightly brown and u get a nice aroma. Let it cool.

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  • Take the roasted ingredients in a mixer and grind it into a powder. Now add the sambar onions and grind it into a smooth paste. Add little water for ease of grinding if needed.

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  • Soak tamarind and get a thick extract from it. I used tamarind paste so just diluted a tsp of paste with water. To this add the ground paste, required salt, drumstick and the cooked mochai. Start heating it over medium flame.

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  • Let it boil in low-medium flame for about 20-25 minutes. By this time the drumstick will get cooked and the Kulambu will start thickening. In a kadai, heat oil and temper with mustard, urad dal and curry leaves. Transfer this to the Mochai Kuzhambu and mix well. Switch off the flame.

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Thats it!! Flavourful Mochai Kuzhambu with murungakkai is ready!!

Serve hot with rice and appalam.





  1. U can use fresh mochai/field beans. Just pressure for 2 to 3 whistles if using fresh ones.
  2. Adjust red chillies according to your preference.
  3. U can make this Mochai Kuzhambu with just mochai too.
  4. U can add brinjal to the kuzhambu along with drumstick.
  5. Boiling the Mochai Kuzhambu in low-medium flame is the key. It gives a unique flavour. So do not boil it in high flame for a lesser time. It will not taste as good as this.



4 comments to Mochai Murungai Kulambu – Mochai Kuzhambu

  • Mallika  says:

    Good one..Did you added coconut to it?

  • sathya@mykitchenodyssey  says:

    This kulambu looks delicious sundari.Going to Try it tomorrow.

  • veena  says:

    My favourite combo.. Can u pls pass it on … Love to have it with steamed rice for my lunch

  • Hema  says:

    Mochai And Murungakai, delicious combo..

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